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I really love this soup, and here's how I embellished it. I used 5 stalks of celery and I sautéed the chard in with the onions and celery and then put them in the broth. I used a lot of garlic and a 3/4 TBSP of Trader Joe's 21 Spice Salute too in the sauté along with the curry / cayenne. No blandness here ;-D

I made the recipe exactly as written, imagine that. It is sooo good, total comfort food. I think I might have cooked it a bit long because the lentils disintegrated perhaps more than intended, but we didn't mind a bit that it was kind of mushy and not too soupy. I can see making this very often. Goes together in a few minutes and is delicious and healthful. Can't beat that. In future I could tinker, but did love it just the way it was. P.S. mine did look just like the photo.

Very good recipie... made with a few revisions. Like others added some garlic, cumin, garam masala, and a bit of Peri Peri for heat(not too much!!!). Also used some diced tomatoes which added some body and switched the plain yogurt to Greek yogurt.

Cooked this last night as part of our New Years resolution to include more grains and greens in our diet. I served it with brown rice and it was really good. I followed recommendations of other reviewers and added 2 tsp less curry powder and included 1 tsp garam masala, 1 tsp cumin and also 1 tbsp harissa toward the end - as we liked things spicy. The spices hit the high notes but was missing a middle and lingering heat - any ideas of how to fix that for next time round appreciated! Great recipe though - will do again soon.

This is a staple is my household during cold fall and winter months. I use good quality hot curry powder and usually add a tablespoon of Garam Masala,
but otherwise follow the recipe exactly. Rainbow chard is my favorite green in this recipe.

When EVERY reviewer has a change, the recipe is just not a "taker." I still like the combination of lentils, onions,chard and chickpeas. However, the photo is nothing like the result (it must also include crushed tomato). and the recipe needs a better balance of ingredients: less lentils, more chick peas and more chard. The Graham Masala addition that many suggest definitely helps.

Thought this was delicious with a few mods: doubled the chard, chopped the chard stems and sauteed them with the onion, added 5 cloves of garlic, used hot madras curry powder and omitted the cayenne. So delicious and healthy. Will make it again.

My kids LOVE this! Even the ones who won't eat "veggies." Have made it several times and usually add carrots and celery with onions and chard stems. Doubled the chard as suggested by some reviewers. Also put in about 3 T curry powder as well as adding 1 tsp or so of cumin, salt and garam masala. My hubby usually adds more curry powder at the table. Also added about 4 cloves of garlic. Don't forget to hit with a squeeze of lemon at the table, makes a huge impact.

I read what many
people said and made
some alterations to
the recipe. I used
1 tsp cumin, 1 tsp
garam masala and 3
tsp yellow curry. I
also added 2 large
cloves of garlic. I
used organic chicken
broth instead of
vegetable broth
(which has no
taste). Instead of
salt, I used
original Spike. I
also added a little
lemon juice and
between a tsp and a
tbsp of agave for a
little sweet to
balance out all the
flavors. My husband
and I went back for
seconds! It was so
quick and easy

I've made this soup multiple times, and I've found that the quality and freshness of the curry powder makes all the difference. My favorite version is the bulk curry available at Whole Foods, but if I keep it airtight in the cupboard for even a few weeks, the quality of the soup suffers. But when the spices are fresh, it's great. I frequently add a bit of lemon juice and some extra cumin. The garam masala that many other reviewers like is a bit sweet for me. I always have to add about 1.5 times the total liquid as what's in the recipe, but that's not a big deal. This is a really healthy winner at our house, often served with crusty bread and our favorite Humboldt Fog cheese. (Yes, it sounds strange with curry, but it's really good!)

Everyone in this comment thread agrees that the recipe desperately needs something more, which tells me that this recipe is a fail.
I added salt, more curry powder, garam masala, and substituted Red Chard for the Swiss Chard. It didn't quite work. It had some flavor but not the right flavor. I would not make this recipe again.

We added 3 huge cloves of garlic as others have suggested, and it still tasted kind of blah. But then with adding and tasting, we ended up stirring in at least a full teaspoon of salt, and by the end it was super delicious. Obviously salt levels in stock/broth vary, so this might just be a recipe that requires a liberal taste-and-season approach.

This was really good. I added sliced garlic and garam masala, and (as we are not vegetarian) used chicken stock instead of vegetable, and added a little cut-up chicken sausage. Would definitely make again.

I added four cloves of garlic and 2TB of curry, but I still thought it was bland. The greek yogurt helped a little bit, and it needed a lot of salt. Still, I felt like I have curry veggie soup recipes that I like a whole lot better.

Followed others' recommendations to add garam masalla, extra curry powder and 3 garlic cloves. I also added a couple splashes of piri piri sauce. It was very tasty; however, when ready to serve it was one of the ugliest looking dishes ever---it did not look remotely like the recipe photo!

I made this as written and it was great. Everyone loved it and my brother had at least 4 servings. Perfect for vegetarians and just need to leave the yogurt out for vegans. I will add more spices and greens next time.